Blue Elephant Thai Red Curry Paste

Royal Thai cuisine, Hand made, Natural product, Chilli rating - medium - 2, Thailand Trusted Quality, Gluten free, Free from preservatives and colouring, No MSG, Suitable for vegetarians, Halal - The Central Islamic Council of Thailand

Find out more www.blueelephantuk.co.uk

Thailand

Box

Full Product Name:
Thai Red Curry Paste

Storage:
For Best Before, see end of pack. Store in a cool, dry place. Once opened keep refrigerated and use within 4 weeks.

Usage:
4.5 Servings

Origin:
Product of Thailand

Importer:
Rodrigo Trading Kanturk,
Co. Cork,
Ireland.

Lemongrass 15.0%, Dried Red Chili 14.8%, Thai Garlic 14.6%, Fully Refined Soybean Oil 14.2%, Shallot 11.7%, Tamarind Paste (Tamarind, Water) 8.0%, Galangal 7.7%, Salt 5.0%, Coriander 3.5%, Kaffir Lime 2.9%, Sweet Basil Leaves 1.0%, Cumin Powder 0.8%, White Pepper Powder 0.8%

May Contain Nuts, May Contain Sesame
Not suitable for Nut and Sesame allergy sufferers due to manufacturing methods used.

Gluten free; Halal; Suitable for Vegetarians

Blue Elephant

Blue Elephant Thailand Ltd,
75/109 Moo 11,
Phahonyothin Rd.,
Klong 1,
Klong Luang,
Pathumthani 12120,
Thailand.



Importer -
Blue Elephant Thailand Ltd
124 City Road
London EC1V2NX

Blue Elephant Thailand Ltd
Winterhill House Snowdon Dr,
Milton Keynes MK6 1AP


www.blueelephantuk.co.uk
info@blueelephantthailand.co.uk

Thai Red Curry with roasted Duck
Recipe (serves 3-4)
Ingredients
70g Red curry paste (or 50g for less spiciness)
300g roasted duck breast (also great with prawns or chicken)
400ml coconut cream
120g pineapple, 10 seedless grapes
3-4 cherry tomatoes
2 red serrano chilies
1 Tbsp. Thai premium fish sauce
2 Tbsp. vegetable oil, 100ml water
Small handful of sweet basil leaves (optional)
1/2 Tbsp. sugar, 4 kaffir lime leaves (optional)
Canned lychee (optional)

Preparation
1. Dice the pineapple into large cubes, halve the cherry tomatoes, slice the serrano chilies and slice the pre-grilled duck breast.
2. Heat 2 Tbsp. of vegetable oil in a sauce pan.
3. Add the Red curry paste and stir-fry until aroma develops and lower the heat.
4. Add half of the coconut cream, stir and bring to boil.
5. Add the remaining coconut cream and 100ml water. Bring to boil.
6. Add the sliced duck, fruits and kaffir lime leaves.
7. Season with fish sauce and sugar to taste. Note: If you're using canned fruits no need to add sugar in this recipe.
8. Simmer until cooked through and garnish the dish with sliced red chilies before serving.
Serve hot with Thai jasmine rice.

For a vegetarian Red curry, replace the duck breast with firm tofu or mixed vegetables and replace fish sauce by light soya sauce.